Saccharomyces cerevisiae yeast allocated from apricot (Prunus armeniaca) fruits

It is shown that apricot fruits can be a natural source of Saccharomyces cerevisiae yeast which selection is limited generally to fermentation industry. Type identification which has been carried out on the basis of morpho-physiological indicators is confirmed with the analysis of nucleo sequences of rDNA D1/D2 domains 26S. Biotechnological characteristics of the allocated cultures allow to recommend this locus for directional searching of production and valuable strains.